Gluten Free Mini Egg Nest Cakes!
I was reminded of “Cadbury Mini Egg Cakes” in the supermarket the other day and started to REALLY crave them! I thought “we can’t be having that!” and set out making my own.
Really happy with how they’ve turned out – hope you guys love them too!!
Here’s all you need. Hopefully all very simple and easy to get hold of!
Just change the chocolate & mini eggs for dairy free versions. For mini eggs, you could use Rhythm eggs or D&D. Or even something totally different like a Moo chocolate bunny or some “Easter Fun” Haribo sweets!
- Light Brown sugar – just replace with more Caster sugar (ie 225g caster sugar in total)
- Self Raising flour – use 225g plain flour & 3 tsp baking powder
Fairycakes vs Cupcakes
Whats the difference?! Well, fairy cakes are about half the size of a cupcake. Fairy cakes are ideal because they make sensibly sized Gluten Free Mini Egg Nest Cakes!
This shows you the size difference of the cases: (fairy cake on the left, cupcake on the right)
Where can I get them from? You can buy fairy cake cases from any supermarket and they’ll specifically state “fairy cake cases” on the label. No need to buy a special fairy cake tin though – I still use a regular 12-hole cupcake tray.
Only got cupcake cases? It’ll still work perfectly!!! Charlie never complains when I make cupcake sized versions which turn out to be about the size of the palm of my hand!! By the time you cut the cake into 3, fill it with buttercream and coat in chocolate, they’re quite big. You could always cut them in two and share them! Or don’t… like Charlie haha 😉
Haven’t got either? You could easily make this in a larger cake tin, round or square, and cut out some circles yourself! I recommend cutting a circle out of a piece of paper as a template. Tip: It’s actually easier to cut cake from frozen, so stick it in the freezer before you try!
Gluten Free Mini Egg Cakes
- 140 g spread/butter - I use a tub of Flora (original or dairy free)
- 100 g caster sugar
- 50 g light brown sugar - or caster sugar if you haven't got any
- 2 eggs
- 150 g gluten free self raising flour
- 2 tbsp cocoa powder
- 400 g chocolate
- 100 g spread/butter
- 235 g icing sugar
- As many mini eggs as you'd like
- Chocolate curls - See notes at the bottom
Making the Cakes
- Preheat your oven to 180oC (fan).
- Place your cupcake cases in a cupcake tray.
- In a large bowl, whisk together the butter (just the 140g), caster sugar and light brown sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the beaten eggs, flour and cocoa powder to the butter/sugar and whisk together until JUST combined >Takes max 10-20 seconds. You don't want to over whisk at this stage otherwise you'll lose all the air in the cakes.
- Use a spatula to scrape right around the sides and the bottom of the bowl, to make sure all of the mix is in the middle. Whisk again for 10 seconds until just combined>This is just to make sure your cake mix is smooth and you've got no white bits in there.
- Spoon the mix into your cupcake cakes. >They should be about 2/3 full to give it enough room to expand when it bakes>If you're using fairy cases, its about 1tbsp in each. If you're using cupcake cakes, its about 1.5 tbsp in each. Not sure if you've got fairy cakes or cupcakes? See the section above in this post called "Fairy Cakes vs Cupcakes">They haven't got to be too neat – they'll sort themselves out in the oven!
- Place the cupcakes into the oven to bake. If you're using fairy cakes, they'll need 15 mins. If you're using cupcakes, they'll need 25 mins. >You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Transfer to a baking tray and leave to cool before moving onto the next step.
- Remove all the cupcake cases and place the cakes on a plate/tray and into the freezer to firm up for at least 10 mins to harden up>Not compulsory – it just makes the next step easier!
- Whisk together the remaining butter and icing sugar until pale and smooth>Takes at least a minute to make it nice and fluffy!
- Slice each cake into 3 pieces.
- Add a layer of buttercream in between each piece and sandwich them back together.>I find it easiest to use my fingers to do this! Take a tsp of buttercream, use your fingers to mould it into the rough width of the cake, place it straight in between two slices and push together.>My top tip is DON'T try to make these too perfect, the more you play around with it, the more the cakes will crumble and just make a mess.
- Place the cakes back in the freezer whilst you melt the chocolate (in the next step…)
Coat your cakes in chocolate
- Melt your chocolate. My preferred method: this is a cheating way of "tempering" chocolate which basically keeps it shiny and it'll still have that lovely snap when its set again. a. Add about an inch of water to a saucepan and bring to a simmer.b. Break up 2/3rds of your chocolate and place into a mixing bowl, over the saucepan. Make sure the base of the bowl doesn't touch the water. c. Stir until melted and then take off the heat. d. Add the remaining 1/3rd and stir (off the heat) until its all melted too.
- I have tried lots of different ways to coat these cakes and the neatest, least messy is as follows:a. Add a tsp of melted chocolate to the top of each and carefully spread around to cover the top.b. Place the cakes into the freezer for the chocolate to firm up (only takes 5 mins and you'r bowl of chocolate should stay melted in that time. If it doesn't, return to the heat and melt it again)c. Remove from the freezer, flip the cakes over, coat the bottom and the sides
- If you're using chocolate curls, add a tsp of melted choc to the tops of the cake and scatter some curls ontop. >See my notes for chocolate curls tips!
- Dip 2 mini eggs into the chocolate and stick to a cake.